A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

crusty bread, to serve (optional)

Method

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

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Comments, questions and tips

Made double the amount and just as well,, as this went down brilliantly as a midweek family meal with some crusty bread . There was enough leftovers to be taken in for lunch the following day too! Did go easy on the chilli - just the tip of a teaspoon from a cheats chilli jar (sadly unable to handle the real things!)- do think any more might have been too much and overpowered the soup!
Certainly a new family favourite - many thanks !

twinbird24

11th Jan, 2016

5.05

Tasted amazing! I left out a few things when I made mine: red chili, lemon grass, fish sauce, and coriander. It still tasted great without these (I added some basil, salt and pepper).

Lulu6

12th Nov, 2015

This soup was gorgeous! I don't understand the comments about 'not as thick' or adding peanuts. This was beautiful- sweet, spicy and citrus. l wouldn't be afraid to make this again and leave the chicken out for a meat-free version. l will definitely be making this again soon. Serves 4 comfortably as a mains, 6 as a soup course.

amyheardfb

13th Oct, 2015

5.05

One of the best soups I have ever tasted. My only suggestion would be to add a teaspoon of peanut butter along with the red curry paste.

andrelujan

8th Oct, 2015

5.05

what a great recipe!!! The only thing I didnt add was the sugar since I found it sweet enough. I only had red curry paste and thats what I used, also I used shrimp instead of chicken and It was fabulous! Thank you!!!

zandabluma

13th Sep, 2015

5.05

Gorgeous, creamy and flavoursome soup. I left out the chilli and used only 1 tbsp of red curry paste as my gang prefers slightly more subtle flavours. I used 4 chicken fillets instead (one per person). With the quantities used in this recipe, it was enough for 4 as a main.

alisona0

26th Aug, 2015

This is my favourite soup recipe to date and I make loads of different ones. Spicy and flavoursome, I always wish I could eat more in one go. I freeze it without the chicken and add it later. Beautiful!

dopppers

22nd Apr, 2015

This was very tasty and also so flavorful. I added the curry paste to the stock instead and left out the lime juice and lemon grass. Wasn't as thick as i would of thought but will definitely do this again.

KaylasCakes

21st Feb, 2015

5.05

Loved this soup, so thick and flavourful! Probably wouldn't add the chilli next time as the curry paste I use from the chinese supermarket is quite spicy! Don't forget the coriander leaves at the end they're a really nice touch!

katieburling

1st Feb, 2015

5.05

Yummy and very easy to make. Total winner.

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